Elixir for the Soul

This is a blog about sophisticated drinking, because alcohol doesn't have to be a poison, it can be a medicine for the soul.

Shawn, 22. Currently studying foreign language at university in China. Researching about cocktails is one of my passions, and I hope this blog can introduce others to the true way of imbibing. Every drink on this page is mixed, tasted and photographed by me.

Feel free to ask.

Bali Hai Mai Tai
Dark Jamaican Rum - 1 oz
Light Puerto Rican Rum - 1 oz
Lemon Juice - 2/3 oz
Simple Syrup - 1/3 oz
Triple Sec - 1/2 oz
Orgeat Syrup - 1/2 oz
Shake everything with crushed ice and pour into an old-fashioned glass. Garnish with a pineapple wedge and a maraschino cherry.
From the Bali Hai restaurant, San Diego, California, circa 1955. So far, this version of the Mai Tai is the closest to Trader Vic’s. Substituting the aged Jamaican rum with a light and dark rum combination, which is classic, dark Jamaican rum brings that pungent flavour which is softened with the drier Puerto Rican rum; it uses triple sec here instead of the original curaçao, which brings down the complexity even more; and finally it uses sweet & sour instead of the lime juice and rock candy syrup, of course because we’re highly against the use of sweet & sour, I’ve changed that into 2 parts lemon juice and 1 part simple syrup; lemon is also less flavourful compared to lime, you can see where I’m going with this. It is a lighter version of the Mai Tai, you still get lots of flavours on your tongue, but it’s relatively more gentle and smooth.
For those who prefer a sour drink, get rid of the simple syrup, and increase the lemon juice to 1 oz.
  • 25 June 2013
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